FSP Module 05 – Online Course


This module looks at the science of cooking and ingredient functions. Participants will gain an understanding of how to determine appropriate ingredient substitutions based on functions and modification goals without a loss in product quality, texture, or taste.

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Monday December 12th, 2022 - 3:00 PM to 6:00PM – FSP Module 4 - Gastrointestinal Tract: Digestion, Absorption and Metabolism - Synchronous Virtual Programming
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